Ethiopia Sidamo GR1 Shantawene washed Specialty-85,5p Pörkölt kávé 1000g-V

Ethiopia Sidamo Grade 1 Shantawene Washed

This is a exceptional quality coffee Ethiopia one leghiresebb and largest flavour coffee region, a Sidama Regionbol comes from. This lot a true separate, which a highest quality elvarasoknak megfelel.

Origin and Origin (terroir)

• Region and Village: The coffee SNNPR state Arbegona korzeteben, Shantawene faluban terem.

• Altitude: Extreme magaslaton, 2100–2200 metre altitude above sea level altitude is grown. This is a outstanding Altitude important: a cooler climate because of The coffee cherries much more slowly ripen be, therefore The coffee beans structure dense becomes, the material, cukrok and acids pedig much more complexly can head inside them.

• Producer: This lot a multiple award-winning Daye Bensa vallalat adjust front/pre, which the Asefa and Mulugeta Dukamo siblings founded. The coffee local cooperative (Coop) framework within a Shantawene Buncho Station other process up.

Plant and Rating

• Variety: 100% Arabica, meghozza Ethiopian native varieties (Local landraces / Heirloom). These a local, vadon or felvadon novo versions give the Ethiopian coffees utanozhatatlanul floral, spicy and fruity charactert. Size tekintve uniform, 16-os size.

• Classification (Grade 1): A "G1" a existing highest quality category the Ethiopian coffees in case of. This guarantees a perfect valogatast and that, that This lot gyakorlatilag mentes a faulty beans.

Processingi process: Special washed (Washed 72h) The coffee Processinga extremely large odafigyelessel takes place, strictly avoid a rovarok or button okozta smallest seruleseket lower. A ripe replacement harvest and a fruit pulp remove after a special, elnyujtott ferment kovetkezik: The coffee 72 hours through keep water under (washing tank). This is a long holder, clean watery ferment process (fermentation type) helps lebontani a babokon remained slimy layer, and a amazingly clean, elegant, tea-szeru body and brilliant acidity lends for coffee.

Flavour profile (Flavor Profile) The adatlapon listed short flavour based on in the cup dominant flavour notes:

• Granatapple (Pomegranate) and Cherry (Cherry)

By the time number a kostolasnal? A 72 hour washed Processing and the extreme Altitude because of this a extremely clean, "fenyes" coffee. A granatapple a very kellemes, sweet, vibratory acidity and ledussagot to, while a cherry a red berry-like fruits deep, sweet line represents. Colour a elegant, syrupy textured, complex and very fresh drink, which coffee (V60, Chemex, Aeropress) shows and mostly the Valueeit.

Because this a extreme magaslaton (2100–2200 metre) termett, washed Processingu Ethiopian coffee, The coffee beans structure extremely dense. This that means, that the material kioldasahoz (extrakciojahoz) a kicsit more energiara, azaz magasabb temperature and careful odafigyelesre is necessary. A light or Medium-light roast is neki a best, that a other, replacement acids eletre keljenek.

Ime a part preparation guide a legnepszerubb for tools:

1. Filter process (Hario V60 / Chemex) – A best choice

This is The coffees filter made fogja a legszebb face mutatni. A paper filter filter The coffee, therefore kapjuk and that the elegant, tea body and brilliant, clean flavour, which a 72 hour washed process iger.

• Ratio (Brew Ratio): 1:15 or 1:16 (e.g.. 15 g ground coffee 240–250 g water).

• Water temperature:93–95°C. (do not felj a melegebb water, a dense beans need a heat a acids and cukrok perfect kioldasahoz).

• Ground coffee fineness: Medium / medium fine (V60 in case of such, than a tengeri homok), Chemexnel a leheletnyivel coarser.

• Preparation menete:

  1. Pre-infusion (Blooming): Pour onto it The coffee weight two kitevo water (approx. 30-45 g), and wait 30-45 seconds. This helps a excess gases tavozasaban.

  2. Pour-over: Slow, circular mozdulatokkal, szakaszosan (or even, slow sugarban) pour up a residual water.

  3. Flow time: Ideal esetben 2:30 and 3:00 minute between csepeg down a complete water V60-nal (Chemexnel this can be 3:30–4:00 minute lower).

2. AeroPress – A testesebb fruit

If szereted, when The coffee slightly sziruposabb textured, and a replacement, sweet notes dominant in the cup, the AeroPress An excellent choice.

• Method: Reverse (Inverted) method.

• Ratio:15 g coffee / 200 g water.

• Water temperature:92–94°C.

• Ground coffee fineness: Medium fine (kicsit finer, than a V60-hoz).

• Preparation menete:

  1. Pour The coffee complete water.

  2. Keverd and alaposan (3-4 keveres), that all ground coffee erjen the water.

  3. Let to steep 1 minute 45 second, then turn onto it the filter (before papirral).

  4. Forditsd and, and slowly, evenly press through 30 second under. (Complete time: approx. 2:15).

3. Espresso – A modern, fruity line for lovers

Although a G1-es washed Ethiopian coffees klasszikusan coffee, a good grinding and machine true "flavour" made before. To ensure must figyelni, that a high acidity because of easily excessively fanyarra valhat, therefore worth hosszabbra huzni.

• Ratio (Brew Ratio): 1:2.5 (e.g.. 18 g coffee the grinding, and 45 g ready drink in the cup). A longer ratio helps tompitani the aggressive savakat and highlights The coffee sweetness.

• Water temperature:93–94°C.

• Flow time:28–32 second.

• Taste experience: Intense other acidity, which a very tamp, replacement sweetness kovet. with milk (e.g.. a flat white in form) a very kellemes, fruit/turos dessert experience adhat.

General good tanacsok a maximumhoz:

• Pihentetes (Resting): A world roasted dense beans must the time. Roast after worth minimum 10-14 napot wait a bontassal, that the flavours kisimuljanak, and a other/replacement notes tenylegesen come through tudjanak.

• Water quality: Use clean, soft water (ideal esetben 50-100 ppm between mineral). A too hard water completely "lebutitja" and lapossa makes a washed Ethiopian coffees brilliant acidity.